Pan pizza dough from Pizza Night: Deliciously Doable Recipes for Pizza and Salad (page 30) by Alexandra Stafford

  • bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Serves : 1050g

  • EYB Comments

    Can substitute all-purpose flour for bread flour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for bread flour.

  • ezwriternc on October 20, 2024

    Really good. Focaccia like. The pan you make this in is important.

  • SheilaS on September 26, 2024

    Great flavor! I’ve been halving this recipe to bake in a quarter sheet pan (9 x 13 in) and it’s worked perfectly.

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